In partnership with Michelin-starred Chef Jean-Georges Vongerichten, Four Seasons Hotel Philadelphia has announced the appointment of Colin Henderson as Jean-Georges Philadelphia’s Chef de Cuisine. Joining the team from Four Seasons Hotel Toronto, Henderson will bring nearly a decade of fine dining experience, ranging from Latin American to French cuisine. His arrival has been paired with the restaurant’s debut of the new à la carte menu format, an experience that complements the restaurant’s existing six-course tasting menus.
The new à la carte menu has been designed to provide guests with an approachable way to enjoy one of the city’s most iconic fine dining restaurants and choose their own culinary journey. Jean-Georges Philadelphia has become synonymous with discovery and surprise: whether it’s an unexpected beverage pairing by Sommelier Damien Graef that introduces a guest to a grape varietal, or an intimate dinner set against the performance of The Philadelphia Orchestra, the restaurant continues to set the bar for enriching culinary moments.
“It’s an honour to lead the team during the addition of a new menu format and welcome guests to a new experience,” said Henderson.
“An à la carte menu allows us to become more opportunistic with our local ingredients. When our local purveyors and farmer partners approach us with a limited, seasonal ingredient, we can present specialty dishes to guests throughout the year without impacting our pre-set tasting menus.”
Most recently, Henderson oversaw Toronto’s Café Boulud Restaurant and led kitchen operations of d|Bar. Before that, he was Sous Chef, starting his tenure with Four Seasons at the brand’s global flagship property in August 2018. A graduate of the Culinary Management School at Ottawa’s Algonquin College, Henderson’s unique experience has included working closely with Chef Michael Tusk in his San Francisco three Michelin-star restaurant Quince, as well as under the tutelage of Michelin-starred Chef Daniel Boulud, learning the intricacies of fresh pasta and perfecting the sophisticated art of food plating.
“Jean-Georges Philadelphia has evolved from an occasion-only restaurant to a refined neighbourhood staple,” said Jean-Paul Cantave, Restaurant General Manager.
“Chef Colin sets a new direction of providing accessibility for our guests, while maintaining the elevated dining experience and reputation that our skyscraper restaurant has become known for.”
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